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The state of Sao Paulo is home to one of Brazil's best-known coffee-growing regions: Mogiana. The Mogiana region is named after a railway company, Companhia Mogiana de Estradas de Ferro, which created the "coffee railway" in 1883. This improved transport and, above all, increased coffee production in the region. Mogiana has altitudes of between 800 and 1100 m, constant temperatures of around 20°C throughout the year and hilly terrain that is ideal for coffee production, for a well-balanced, sweet cup.

This region is mountainous and hilly. It is a transitional region from Atlantic Rainforest (wet areas) and Cerrado (dry plains) and this region gets a lot of sun. The high amount of sun provides high levels of photosynthesis for the plant’s solar panels (its leaves). In the cup you will taste lots of sweetness and a long finish however also big, creamy, fatty body, mouthfeel. This is because the polysaccharides created are in high amount and as the roast, they break down into shorter sugar chain structures which in the mouth provide the feeling of thicker texture. Fruit tones are present but unless fermentation is pushed, they will appear more like dried fruits.

Mogiana is a traditional coffee region with long tradition and families working in big coffee farms over several generations. As an early region being explored for coffee production, one can find many historical fazendas (some of which still produce coffee, while others changed to cattle or sugarcane today). Another combination easily found in the region is the typical Brazilian combination of coffee and milk production.